Basically…brown all sides of a 31/2lb Beef Pot roast and place in the slow cooker in a separate pan, stir the onions constantlyuntil brown. Add the garlic and stir for 3 more minutes. Add the carrots and celery and stir for 3 to 4 minutes more…then add the Red wine and stir. Let the wine reduce by a 1/3rd…Once that is done, pour the entire contents of the pan on top of/all over the beef in the slow cooker. Cover, set the cooker to low and walk away for 6 to 8 hours. the longer it cooks to better it will taste. The beef should shred under the slightest pressure, as you mix the stew together.